Nutritional Facts

Directions

In a large bowl, beat the cake mixes, eggs, water, lemonade concentrate, butter and lemon peel. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).

Remove from the heat; stir in lemon extract and food coloring (keep face away from mixture as flavoring is very strong). Immediately pour into prepared pans forming small zigzag shapes. Let cool completely.

For filling, beat cream in a small bowl until soft peaks form; set aside. In another bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, lemon curd and lemon peel. Fold in whipped cream.

Place one cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer.

For frosting, in a large bowl, beat the cream cheese, butter, lemon curd, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Frost top and sides of cake. Break candy into shards; insert into frosting forming rays of sunlight. Sprinkle cake with edible glitter. Refrigerate leftovers.Yield: 16 servings.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Winter Solstice Cake in Taste of Home Christmas Annual
Annual 2011, p59

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"I made this wonderful cake for a party in January. It has a very pleasing texture and strong lemon taste. You had better love lemon! The candy sprigs of "sunshine" were so much fun! I received LOTS of compliments on how beautiful it all was. One thing I'd change though: START THREE DAYS AHEAD. Make the frosting one day, the filling one day, and the candy the last day. It will save a lot of stress if you think you're going to squeeze all those lemons out AND make this in 70 minutes, preparing it for the event of the evening. Also, make sure you have a store handy that sells lemon curd. I had to make my own, which accounted for a lot of extra time. BUT IT WAS WORTH IT! :~)"